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  3. Bacalhau à Brás

Bacalhau à Brás

The Lisbon classic: shredded salt cod folded through crisp straw potatoes, sweet onion and softly set egg, finished with parsley and black olives.

MainsVegetarian
45 min25 prep · 20 cookMedium821 kcalper serving
Bacalhau à Brás

Instructions

  1. Rinse the salt off 120 g of dried salt cod and put it in a bowl of cold water in the fridge for 24 hours, changing the water 3 times. It should taste pleasantly salty, not fierce.
  2. Drain the cod and slip it into a small pan of water with the bay leaf, brought to just below a simmer. Poach 4 minutes, lift out and leave until cool enough to handle, then remove skin and bones and pull the flesh into fine hair-like shreds with your fingers. Keep the bay leaf.
  3. Peel 150 g of potato and cut into matchsticks 3 mm thick. Rinse in cold water until it runs clear to wash off the starch, then dry thoroughly in a tea towel, wet potato will not crisp.

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Per serving

821kcal
16gprotein
41gcarbs
67gfat
7gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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